Directions

Wash cauliflower, cut into small florettes, set aside.

Measure all the spices and seasonings, including the minced garlic, in a small bowl and set aside.

Heat the butter in a Dutch oven (or a very very large frying pan. Or, you can do this in a wok.) Have the heat about medium. When it is melted dump in all the spices all at once, stir them around, and cook for about 3 to 4 minutes.

Add the boiling water, stir to mix, then carefully (so as not to splash yourself) add in the cauliflower pieces.

Stir, then cover, and steam-cook the cauliflower until it is tender but not falling apart -- about 20, 25 minutes over medium-low heat.

Add the peas and tomato, cook for another 10 minutes or so.

Stir well, and serve hot.

Recipe notes

2 pounds / 900 g of cauliflower is about 1 large head.

For the peas, frozen is fine. If you use fresh, add them to the cauliflower about 10 minutes sooner. Tinned peas are also fine.

At the end, all the water should be gone. It's not there to provide a sauce, but rather to steam the cauliflower with.